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A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
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Spinach, white cheeses, and tomatoes stack up on pizza dough to make a pizza in the spirit of the Italian flag.
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Creamy spoonfuls of cheesecake filling are enveloped with simple red velvet cake mix batter and baked into this easy but elegant sheet cake.
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Good ole red beans and rice with lots of smoked sausage. I put lots of garlic in it which makes it tasty. I take it to my bingo crowd and they love it! Normally I don't measure, so I decided to write it down while I was making it. This is medium on the heat but make it hot as you like!
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Roasted red bell peppers and Worcestershire sauce blended with sharp Cheddar cheese and a bit of mayonnaise creates a tasty adaptation of the classic pimento cheese spread.
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Red velvet cookies are rich with cocoa and dark chocolate chips in this recipe perfect for Christmas or Valentine's Day.
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The sauce on this pizza is a mixture of butter, olive oil, garlic, sun-dried tomato pesto, herbs and Parmesan cheese. It's topped with a fresh tomato, spinach, onion and feta cheese.
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This colorful side dish is flavored with brown sugar, caraway seeds, and vinegar, and is traditionally served as part of a Swedish smorgasbord.
www.delish.com
Recipe for Red, White, and Green Salad, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
www.chowhound.com
A delicious and easy Red Snapper inspired by my best friend's father who is Chinese.
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This roasted red pepper tart recipe has a flaky crust and a creamy ricotta-feta filling.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.